rhubarb mud hen bars are WAY more delicious than they sound!!

If I’ve ever needed you to trust me more……..it’s now, with these rhubarb mud hen bars!!!

why are they called mud hen bars?

I’ve tried to uncover the origins of this unfortunately named treat, but there doesn’t seem to be a universally agreed upon answer. We know that it is an old (like, over 100 years old) southern recipe, consisting of a pecan sugar cookie base topped with a brown sugar meringue. As for the name “mud hen”, it’s anyone’s guess. There is a minor league baseball team called the Toledo Mud Hens, as well as an old-timey southern expression “uglier than a mud hen”. According to my research, a mud hen is a “rather odd looking marsh coot, that looks a little like a duck, and feeds at the edge of marsh in the mud”.

LOL.

I mean, I “guess” these bars are a bit homely, with their cracked tops, but this is a stretch – so let’s just move on from the name and get on with the cookie!

what is a mud hen bar?

As mentioned, according to Southern lore the OG mud hen bar is a pecan sugar cookie, baked in a pan and topped with brown sugar meringue. But the more modern version eliminates the pecans, and tops the sugar cookie base with a layer of marshmallows and chocolate chips, before spreading with that brown sugar meringue.

I swapped the traditional filling for rhubarb – and I’m not upset about it!

Though I have a pretty solid sweet tooth, the marshmallow-chocolate chip filling felt a bit “much”, given both the sugar cookie base and brown sugar meringue. I wanted something to offset all that sweetness and richness, and since rhubarb is in season this was a no-brainer!

If you’ve never baked with rhubarb before, you’re in for a treat! Technically a vegetable, though most commonly used like a fruit, rhubarb is very sour and does well when tossed or cooked with a sweetener prior to using in a recipe. It’s bright and colorful too, and since it’s truly seasonal (available during the spring months only) I love taking advantage when I can!

what is in rhubarb mud hen bars?

For such a long name, the ingredient list is pretty simple:

rhubarb
lemon
granulated sugar
cornstarch
unsalted butter
brown sugar
eggs
vanilla extract
flour
baking powder
salt

I like this recipe because it uses 3 whole eggs – 1 egg plus 2 egg yolks in the cookie base, and the remaining 2 egg whites in the meringue – no waste!

how do you make them?

These easy cookie bars pretty much yield perfect results every time! Toss diced rhubarb with lemon juice, granulated sugar and cornstarch – this draws out much of the moisture and tempers the tartness. Let it sit while you prepare the sugar cookie dough and spread it in a baking pan. Drain the liquid from the rhubarb and sprinkle on top of the cookie dough base. Whip the brown sugar meringue to stiff peaks and spread over the rhubarb. Bake, cool and cut into bars!

the meringue will crack as it cools and when you cut it – that’s ok!

Don’t worry if the meringue starts to crack – the rustic appearance of these bars is part of their charm, and takes the pressure off creating a “perfect” result – they’re delicious as they are!

frequently asked questions!

These fun, easy dessert bars serve a crowd and are so versatile – let me know if you make them!

Rhubarb Mud Hen Bars

sherisilver

Easy, delicious tart-sweet cookie bars are a twist on a classic recipe!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dessert

Servings 24

Calories 126 kcal

Equipment

• lemon squeezer
• hand mixer
• silicone spatula
• small angled spatula
• 9 x 13 baking pan
• parchment paper
• wire cooling rack

Ingredients

  

1x2x3x

• 2 heaping cups diced rhubarb
• 1/2 cup granulated sugar
• juice from 1 lemon
• 1 tablespoon cornstarch
• 8 tablespoons unsalted butter at room temperature
• 2 cups brown sugar, divided
• 3 large eggs, divided
• 1 teaspoon vanilla extract
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Instructions

 

• Pre-heat the oven to 350 degrees. Line a 9” x 13” pan in both directions with parchment paper, leaving an overhang. Spray with non-stick cooking spray.
• Toss the diced rhubarb, granulated sugar, lemon juice and cornstarch in a large bowl. Set aside while preparing the cookie dough base.
• Beat the butter with 1 cup of the brown sugar till light and fluffy. Scrape down the sides. Add 1 whole egg and 2 yolks (do not discard the whites!), along with the vanilla extract and beat again. Scrape down the sides. Add the flour, baking powder and salt and beat till just combined.
• Scrape the batter into your prepared pan and use a small angled spatula to smooth into an even layer. Clean and dry the mixer bowl.
• Beat the 2 reserved egg whites on low speed till the surface is covered in bubbles. Raise the speed to medium high and gradually add the remaining 1 cup of brown sugar. Raise the speed to high and beat till stiff peaks form.
• Drain the liquid from the rhubarb and sprinkle over the cookie dough. Dollop the meringue over the rhubarb and gently spread evenly.
• Bake for 30 minutes and cool completely on a wire rack. Use the parchment “sling” to transfer the bar to a cutting board and cut into 24 squares.

Nutrition

Serving: 1gCalories: 126kcalCarbohydrates: 29gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 20mgSodium: 80mgPotassium: 70mgFiber: 1gSugar: 22gVitamin A: 40IUVitamin C: 1mgCalcium: 38mgIron: 1mg

Keywords cookies, meringue, mud hen bars, rhubarb

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About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

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